Bake 10 to 15 minutes until edges are golden. Transfer to a wire rack to cool.

For each color, put a portion of Royal Icing into a cup. Stir in food color to desired shade, leaving some icing white. Cover tightly. For cookies with base coats: Set aside some of each color, including white. Thin with drops of water until consistency of honey. Cover tightly.

To apply base coat: With spatula (for large areas) or paintbrush, spread thinned icing on one area of cookie (follow cover photo). Let dry at least 30 minutes before adding a second color.

To pipe outlines and designs: Spoon unthinned icing into decorating bags fitted with piping tips. Pipe, holding top of bag in one hand and using other hand to support it and guide the tip (see Tip).

For facial features: Draw on dry icing with a toothpick dipped in tinted icing.ROYAL ICING In a large bowl, with mixer on low speed, beat 1 lb confectioners' sugar and 3 Tbsp Just Whites (powdered egg whites) until well blended. Add 6 Tbsp water; beat to combine. Increase mixer speed to high; beat 8 minutes or until icing is thick and white. Makes 21⁄2 cups.*Found in supermarkets or stores selling crafts or cake-decorating supplies.